[Sca-cooks] Most important factor?

[Karen O]

> >I'm having a discussion with some people about judgements of SCA cooking
in terms of the Arts.
> >From everything I've seen on this list, the most important thing SCA
cooks look at one another's cooking in terms of the Art (as opposed to the
service) is "Was it made from a period recipe? How well did they follow the
recipe?"<<

> It depends on what you are basing the discussion on. Is this a formal A&S
entry or an important feast or a small casual feast or something done in
camp? How is the meal presented and in what context?<

    Encouraging & promoting medival foods & cooking is very hard because
food, once cooked, is temporary.  I don't think the question was intended to
split the difference of "casual" vs "formal"  just as if we were talking
Court dress vs camp garb.   The clothing we wear should promote our persona,
whether in fancy Court or in the camp context.   What would be the
difference of cooking "anything to feed the masses" vs using documentable
recipes specific to the Moor/Spainish of 14th century and sewing bog dresses
for Gold Key  vs plain T-tunics from sheet material?

 Most people don't see the research & experimentation.   I often get the
attitiude "it's just food."   As if there is nothing "artistic" about what
SCA Cooks do.   Comparing the cooking to other Arts helps,  and teaches a
little insight, but it needs to be repeated time & time again.  Because once
Feast (large, small, informal, etc) is over, it's over.  Some people
remember what was served,  a few could tell you their favorite part, but
most will only  remember  if it was "edible" or not.

   A couple other parts are needed for your question:  "How does it taste?"
and "can it be replicated & taught?" {the most important thing SCA cooks
look at one another's cooking in terms of the Art (as opposed to the
service) is "Was it made from a period recipe? How well did they follow the
recipe?"}

Caointiarn